Quick Pumpkin-Sage Pasta

• 4 ounces whole-wheat pasta
• 3/4 cup vegetable broth
• 3/4 cup canned pumpkin
• 1 to 2 tablespoons minced fresh sage
• 18 teaspoon pumpkin pie spice
• Pinch of dried oregano
• Pinch of red pepper flakes (optional)
• Salt and pepper, to taste
• Vegan Parmesan for garnish (optional)

1. Cook pasta according to package instructions.
2. Meanwhile, combine remaining ingredients in a small saucepan and heat over low heat until thoroughly warm, about 5 minutes.
3. Taste, adding more sage if desired, plus salt and pepper to taste.
4. Cover and let sauce rest for 5 to 10 minutes, allowing the flavors to merge and sauce to thicken slightly.
5. Toss cooked pasta with pumpkin sauce and taste, adding more salt and pepper as needed.
6. Garnish with vegan Parmesan if desired.

pasta, vegetable broth, pumpkin, fresh sage, pumpkin pie spice, oregano, red pepper, salt

Taken from cooking.nytimes.com/recipes/1015470 (may not work)